Statistics for Engineers and Scientists
4th Edition
ISBN: 9780073401331
Author: William Navidi Prof.
Publisher: McGraw-Hill Education
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Textbook Question
Chapter 7.4, Problem 12E
The article “The Selection of Yeast Strains for the Production of Premium Quality South African Brandy Base Products” (C. Steger and M. Lambrechts, Journal of Industrial Microbiology and Biotechnology, 2000:431–440) presents detailed information on the volatile compound composition of base wines made from each of 16 selected yeast strains. Below are the concentrations of total esters and total volatile acids (in mg/L) in each of the wines.
- a. Construct a
scatterplot of acid concentration versus ester concentration. Indicate the outlier. - b. Compute the coefficients of the least-squares line for predicting acid level (y) from ester level (x), along with their estimated standard deviations.
- c. Compute the P-value of the test of the null hypothesis H0 : β1 = 0.
- d. Delete the outlier, and recompute the coefficients of the least-squares line, along with their estimated standard deviations.
- e. Compute the P-value of the test of the null hypothesis H0 : β1 = 0 for the data with the outlier deleted.
- f. Does a linear model appear to be useful for predicting acid concentration from ester concentration? Explain.
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Chapter 7 Solutions
Statistics for Engineers and Scientists
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